Swordfish Cutlet Recipe

Ingredients:

2 swordfish steaks, about 1 inch thick
1 cup flour, seasoned with salt and pepper
2 eggs, beaten with a tablespoon of water
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons vegetable oil
Lemon wedges, for serving

Instructions:

Place the flour in a shallow dish and season with salt and pepper. Place the beaten eggs in another shallow dish. In a third shallow dish, mix together the panko breadcrumbs and grated Parmesan cheese.
Trim any skin from the swordfish steaks and cut them into two-inch pieces. Pat them dry with paper towels.
Heat the vegetable oil in a large skillet over medium-high heat.
Dredge each piece of swordfish in the flour, shaking off any excess, then dip in the beaten eggs and finally coat in the breadcrumb mixture, pressing gently to adhere.
Cook the swordfish cutlets in the hot oil for 3-4 minutes per side, or until golden brown and cooked through.
Transfer the cutlets to a paper towel-lined plate to drain any excess oil.
Serve hot, with lemon wedges for squeezing over the top.

Verdict:

Swordfish cutlets are a delicious and easy-to-make seafood dish that is perfect for a special dinner or weekend meal. The crispy panko crust complements the tender swordfish perfectly, while the lemon wedges add a bright, zesty flavor. Serve alongside a simple salad or roasted vegetables for a complete and satisfying meal.